Japanese cuisine · Fish & Seafood

Sushi Nigiri

Hand-shaped balls of seasoned sushi rice with a touch of wasabi, topped with salmon, tuna, and shrimp.

Ingredients · for 4 servings

• 300 g sushi rice
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 200 g salmon fillet (sashimi-grade)
• 150 g tuna (sashimi-grade)
• 8 shrimp
• 1 tsp wasabi
• 1 sheet nori
• 4 tbsp soy sauce
• 2 tbsp pickled ginger

Instructions

1. Wash the sushi rice in several changes of water until it runs clear, drain for 30 minutes, then cook covered with an equal amount of water for 12 minutes and let steam for another 10 minutes.
2. Warm the rice vinegar, sugar, and salt until dissolved, fold into the hot rice, and fan it while cooling to body temperature.
3. Cook the shrimp in salted water for 2 minutes, plunge into cold water, peel, and slice open flat along the belly.
4. Slice the salmon and tuna on the diagonal into thin, palm-sized slices about 5 mm thick using a very sharp knife.
5. Wet your hands, shape about 20 g of rice into an oblong ball, brush the underside of the topping with a touch of wasabi, and press it firmly onto the rice.
6. Where the topping slips, wrap a narrow strip of nori around it and serve the nigiri immediately with soy sauce and pickled ginger.